Gorgonzola Pad Thai

Well, there’s one thing: Asian Pad Thai – bright, brilliant citrus flavors with a hint of sweet and creamy peanut and savory fish sauce – all pulled together with the silkiness of an egg – THIS is perfection over rice noodles. Then, there’s another thing: Creamy Gorgonzola Sauce – funky fragrant; comforting, but still light, with a slight lemon zing.

 

They are polar opposites.

 

Yet, they marry well. 

VERY well! 🤤

Gorgonzola Pad Thai

A marriage of citrus, creamy peanut, and creamy egg with rich gorgonzola and lemon sauce, all over rice noodles with fresh cilantro. Trust me, this is a good one!

 

1 pkg. rice noodles

1 Tbs. butter
1 shallot, diced
1 cup baby spinach
2 large eggs
1 cup heavy cream

½ cup crumbled gorgonzola cheese

Juice of 1 lemon + zest

½ teaspoon freshly ground black pepper 

Grated parmesan cheese, fresh cilantro, and toasted peanuts for serving 

 

Bring a large pot of water to a boil.

 

Add the rice noodles and cook until soft.

 

Drain and set aside.

 

While the pasta is cooking, melt the butter over medium heat. Add the shallot and spinach and sauté until brown and crispy. 

 

Stir in the eggs and cook until scrambled.

In the same pot, heat cream, crumbled gorgonzola, pepper, lemon juice, and grated zest, stirring often. Cook for 3-5 minutes. 

 

Taste and add a pinch of salt, if necessary. 

 

Add the sauce to the cooked pasta and toss to combine. 

 

Cover with a lid and let it sit for 3 minutes to allow the pasta to soak up some of the sauce. During this time, the sauce will thicken (it will continue to firm up on the plate). 

 

Do not skip this step as the resting time makes the sauce creamy. Stir before serving.

 

Serve in bowls and top with more lemon zest, grated parmesan, cilantro, and peanuts.